Ingredients

3 sm. boxes instant coconut cream pudding
1/2 gallon Mayfield vanilla ice cream, softened
2 C. milk
1 1/2 sleeves Ritz crackers, finely crushed
1 stick butter
1 - 8 oz. Cool Whip
1 1/2 C. toasted coconut

Instructions

Melt butter. Add to Ritz crackers. Press into a 13X9 cake pan. Set aside. Using your Cuisinart mixer (with beater) on Speed 4-5, beat pudding, milk and softened ice cream (must be Mayfield) until well-blended and fluffy (about 3 minutes). Pour over crust. Top with a thin layer of Cool Whip. Top with toasted coconut. Refrigerate 2 days for maximum results. Will keep in refrigerator for 5-7 days.

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